Step 1

Preheat the oven to 325°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides.

Step 2

Make the crust. Mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the prepared pan. Bake for 10 minutes. Set aside to cool.

Step 3

Make the cheesecake filling. In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy, about 2 minutes. Add eggs one at a time, mixing on low speed after each addition. Mix in vanilla and salt until just combined. Do not overmix.

Step 4

Pour the cheesecake filling over the cooled crust, spreading evenly.

Step 5

Bake for 35-40 minutes, until the edges are set, but the center is still slightly jiggly.

Step 6

Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 7

Before serving, spread the cherry pie filling evenly over the chilled cheesecake layer.

Step 8

Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve chilled.